Tom Ka Gai

For Tom Ka Gai, first heat peanut oil in a saucepan and fry the curry paste in it until hot. Add chicken stock, coconut milk, lemongrass, ginger, galangal, lime leaves, chili, lime juice and fish sauce and simmer for 10 minutes. Add the chicken breast strips and simmer for another 15 minutes. Then add mushrooms and some Thai basil, season with sea salt if desired and let simmer again for 5 minutes.

Put the rice vermicelli in a bowl, pour the soup over it and garnish the Tom Ka Gai with fresh coriander.

Related Recipes:

Lemon Honey Chicken with Oven Vegetables and RisipisiFor the lemon honey chicken with oven vegetables and risipisi, preheat the oven to 190 °C (top/bottom heat)... Saddle of Venison with Chanterelles, Fig Confit and Polenta-SFor the polenta stars: heat the milk with butter, add the polenta, bring to the boil. Allow to swell at low... Rosemary Chicken with Spicy SauceRinse the ready-to-cook chicken, dry it, cut it in half, cut off the wings and legs, and cut the breast and... Mussels with Lemongrass and Coconut Butter SauceRemove the peel from the lemongrass until the soft, whitish lower end and crush it with the flat side of a... Zucchini Salad with Sesame SeedsClean and rinse zucchini, cut into cubes. Bring the stock to the boil, lightly roll the zucchini in it for 2... Fried Coconut BananaFor the fried coconut banana, peel the banana and cut in half. Brush with lemon juice and roll in coconut... King Prawns on Curried LentilsFor the king prawns on curried lentils, blanch the lentils briefly and rinse. Sauté the diced shallots, diced... Almond Paste HomemadeFor the almond paste, place the almonds in boiling water and simmer for about 1 minute. Remove almonds from... Marbled Coconut GugelhupfFor the coconut cake, beat the yolks, sugar, vanilla sugar, orange zest, coke oil and coconut milk until... Grilled Baguette with Tomato Salsa and GuacamoleHeat the broiler. Once the flames are extinguished (the embers are white), heat a broiler lightly brushed with...